New favorite smoothie combo: water, banana, cucumber, kale (blanched and then frozen), frozen mango, flax seeds, walnuts and collagen peptides!
Salad made with arugula, roasted potatoes, roasted chicken, peaches and pumpkin seeds. I dressed the salad with Meyer lemon honey living vinegar (brand Acid League- this stuff is crazy delicious!), extra virgin olive oil, sea salt, pepper, mustard and microplaned garlic.
Little sweet treat made with peanut butter, maple syrup, sea salt, vanilla, toasted oats, toasted walnuts, cacao powder, freeze dried bananas and dates! So good!
These cups feature three of my favorite products: The Coconut Cult yogurt (the literal best yogurt ever!), Hu Kitchen chocolate gems and Oat Haus chocolate granola butter!
I melted some chocolate gems with a bit of butter and used the melted chocolate to line my silpat muffin tray. (Pro tip: I froze the silpat for about 30 minutes before adding the chocolate. This ensures you can use the chocolate to cover the bottom AND sides of the muffin molds.) I chilled the chocolate covered muffin mold in the fridge for 10 minutes. Then I added some strawberry yogurt and topped it with some chocolate granola butter. I chilled the muffin molds for 10 more minutes and then added another layer of yogurt and granola butter. I topped them with some of the melted chocolate and chilled them for a few hours. The result: deliciousness!!!
I put some treat bags together with Kale Junkie’s Chocolate Crinkle Cookies dusted in powdered sugar, Gingerbread Cookies (from On Baking by Sarah Labensky, Priscilla Martel and Eddy Van Damme) dipped in melted Marshmallows (from The Professional Pastry Chef by Bo Friberg and Amy Kemp Friberg), and Lemon Bars made with Lemon Curd (from Cooking by James Peterson) and my Vanilla Granola Butter Crust!
LooKitchen will resume on the week of January 3rd with the following posts: sugar cookie latte recipe, savory tempura pancake recipe, red light therapy, eats: various dishes from the holiday break and juice.
This is an awesome bar crust and is great for pecan or walnut bars, lemon bars, and any layered freezer bar. I used the vanilla granola butter for the lemon bars pictured below, but I have also made this recipe with the chocolate granola butter flavor and it worked well.
One of the coolest things about this crust is that it’s so quick and easy!
Combine the melted and cooled butter, vanilla, granola butter, egg and maple syrup together in a bowl using a whisk or large mixing spoon. Using your whisk or spoon, beat it together for a few seconds. Add the arrowroot, almond flour, baking soda and salt to the granola butter mixture and stir to combine.
Grease your baking dish of choice with a bit of butter. You can use small molds (ramekins, silicone molds, silpat molds), or an 8×8 baking pan, or an 8” cast iron skillet.
Press the dough into the greased molds or pan or skillet. Use an offset spatula or the back of a knife/spoon to smooth the dough so the top is even.
Bake the small molds for 15 minutes/the large pan or skillet for 25 minutes, or until the center springs back when you touch it.
For the pictured recipe, I made lemon bars!! I made a lemon curd to top the baked and still warm crusts. I allowed it to sit at room temperature for 30 minutes and then popped it in the refrigerator to chill for a couple hours. They were delicious!! I used a James Peterson recipe for the lemon curd.
Hubby and I are spending a month in California and one of the coolest things is being able to buy Granola Butter in a physical store. I am obsessed with granola butter, it is so delicious. It’s a nut and seed free spreadable granola! We picked some up at Whole Foods along with a vanilla crunch Hu Chocolate bar.
This is the easiest and most delicious chocolate treat!
Jar of granola butter, well stirred
Hu Kitchen vanilla crunch bar, chopped
Pinch of Maldon sea salt
Line a pan with parchment paper. Pour the granola butter into the pan. Spread the chopped chocolate bar on top and press the chocolate in using the back of a spoon. Sprinkle with sea salt and freeze for at least 4 hours. Chop and enjoy!!
Smoothie made with water, banana, frozen spinach and arugula, frozen mixed berries, lemon, flax seeds and walnuts. I completely forgot to put in collagen and superfoods this morning- oh well! I made us some eggs on the side for extra protein!
Smoothie made with water, banana, frozen spinach, frozen berries, sea salt, lemon juice and zest, chia seeds, walnuts, collagen peptides and Your Super moon balance and forever beautiful!
Smoothie made with water, banana, frozen berries, frozen spinach, sea salt, lemon juice and zest, chia seeds, walnuts, collagen peptides and Your Super moon balance and forever beautiful!
Avocado toast (on garlic chili bread) with micro greens and pine nuts!! Sea salt, smoked chili, lemon juice and extra virgin olive oil!
Sandwich!! Sometimes I just want a sandwich. Garlic chili bread (Simple Mills artisan bread mix with garlic, smoked chili and sea salt added), manchego cheese, spinach (seasoned with sea salt and lemon juice) and breaded chicken. I breaded the chicken with my usual arrowroot and coconut flour mixture, except I added crushed One Degree Organics brown rice crisps cereal to the breading. It was so yum!!
Meet the Source raspberry bun and a smoothie for breakfast! I love love this brand!! They make the most delicious raw treats! These raspberry buns are so amazing! Smoothie made with water, frozen strawberries, frozen banana, frozen mango, frozen mixed greens, lemon, sea salt, chia seeds, walnuts and Your Super moon balance and forever beautiful!
This recipe features one of my favorite products: Kween and Co granola butter. I have talked about granola butter before. It is a spreadable nut and seed free butter made using oats. It is so delicious! It’s great spread on toast, waffles, pancakes, fruit and dessert.
Melt ghee over very low heat and pour into a mixing bowl to cool. Once its no longer hot, add granola butter, maple syrup, vanilla and egg and whisk together. Make sure to combine the ingredients very well.
Whisk together the almond flour, arrowroot, oats, sea salt and baking soda. Fold the dry ingredients into the wet ingredients in two additions. Fold in the chocolate chips. Cover the mixing bowl or remove the dough to a silicone (or plastic) bag and refrigerate for at least 2 hours (or overnight).
Heat oven to 350 degrees. Remove the dough from the refrigerator and scoop or spoon balls onto a parchment paper (or silpat) lined baking sheet.
Bake for 9-13 minutes (depending on the size of your cookies). Remove from the oven and let cookies sit on the baking sheet for 5 minutes. Remove to a plate, rack or serving board. Enjoy!